In a covered medium pot, simmer pork in salted water until tender, about 1 1/2 hours.

In a large, heavy pot over medium heat, melt butter. Add onion, oregano, and garlic. Sweat the onion until softened. (To sweat the onion, cover it and cook it over low heat)

Stir flour into the onion mixture to make a roux, stirring constantly, and adding a little more butter if needed. Cook roux until lightly browned.

Add chicken broth, a little at a time, whisking until smooth. Add the chilis, chili powder and pork-including all the remaining cooking liquid.

Gently simmer mixture, stirring occasionally until thickened.

Hint: For hotter chile substitute jalapenos for the hot cilies. Also, we prefer using Bueno brand frozen chiles to the canned ones. They make botn the mild and hot. If you're going to use jalapenos, you'll be forced to use canned.